Simple and delicious, there are so many variations on this dish – include any vegetables you like or swap the meat out for mushrooms to make them vegetarian. Chilling your iceberg lettuce cups in the fridge just before serving will make the extra crisp.


  • 500g chicken or pork mince

  • 1 small carrot, diced

  • 100g green beans, diced

  • 2 spring onions, finely sliced

  • 2 cloves garlic, mined

  • 1 tsp minced fresh ginger

  • 1 Tbsp Chinese five spice

  • ¼ tsp sesame oil

  • 2 Tbsp Chinese cooking wine (optional, replace with water)

  • ¼ cup olive oil

  • ¼ cup soy sauce or tamari

  • 2 Tbsp honey (optional)

  • ½ small red chilli, thinly sliced (optional)

  • 1 small tin water chestnuts

  • To serve 

  • 4 whole iceberg lettuce cups

  • Sesame seeds (optional)

  • Bean sprouts (optional)

  • Cashews (optional)

  • ½ bunch fresh coriander, chopped


  • 1.

    Remove your lettuce cups from the lettuce, keeping them whole. Place in a bowl of cold water in the fridge while you make the filling

  • 2.

    Drain the bamboo shoots and water chestnuts and set aside

  • 3.

    Add olive oil and sesame oil to a large pan or work, over medium – high heat. Add carrot, green beans and spring onion and cook for a few minutes until softened. Add the minced garlic, ginger and Chinese five spice and continue to stir

  • 4.

    Add the mince meat, breaking it up with a spoon and cook until browned

  • 5.

    Add the Chinese rice wine, chilli and water chestnuts and continue to stir. If you find the mixture sticking to the bottom, turn the heat down to medium

  • 6.

    Add the soy sauce and honey and stir. Taste your mixture - if it needs more salt, add more soy sauce, if it’s too salty, add more honey, if it needs more flavour, add some more Chinese five piece

  • 7.

    Divide the mixture by 4 into your lettuce cups and garnish with fresh coriander, bean sprouts, cashews and sesame seeds (optional)

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